and freshly chopped strawberries, basil and lemon zest bring on the bright flavor.” This cake comes together quickly. To make the almond crumb topping, mix the brown sugar, salt, flour and slivered almonds in a medium bowl; the melted butter is then
Can you add fresh fruit to box cake mix?
Can you add fresh fruit to box mix? I have experimented a few times with adding fresh fruit to box mix and it generally works really well. Strawberries work best if you use a reduced puree or fruit preserves so that you aren’t adding too much liquid into the cake recipe.
How do you add berries to a cake mix?
In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter. Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
Can you put strawberries on a cake?
Gently press strawberries into the top of the batter in a circular pattern so that the strawberries are covering most of the top of the cake. Sprinkle 1 teaspoon of granulated sugar over the strawberries. Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes.
How do you make boxed box taste homemade?
Try adding a few of these tips to your box cake mix taste better!
- Use milk instead of water.
- Add extra eggs.
- Add sugar and flour to the dry mix.
- Use coffee instead of water for chocolate cakes.
- Sour Cream is perfect for adding moisture and rich flavor.
- Pudding adds moisture and flavor.
How do you add fresh fruit to cake mix?
To boost your favorite cake, muffin, quick bread or cupcake, fold chopped fresh fruit into the batter before pouring it into your pan. But first, coat the pieces of fruit or berries in a light dusting of all-purpose flour before adding them to your batter.
How do you keep strawberries from sinking in a cake?
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.
How do you keep berries from sinking to the bottom of a cake?
Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.
How do you add frozen fruit to cake mix?
When mixing frozen fruit into cake or muffin batter, small, still-frozen pieces work better. Keeping the fruit frozen eliminates the possibility of smushing them into your batter while mixing (ultimately turning your beautiful batter red or purple), and keeping the fruit small keeps that distribution even.
Can you add fruit to a white cake mix?
Adding fruit to a cake makes it seem more elegant, and there are many ways to incorporate it into a box cake mix. One way is to add a few spoonfuls of fruit preserves into the batter and swirl it around before baking. Chocolate cake will quickly turn into chocolate-raspberry cake.
How do you display strawberries on a cake?
Arrange whole strawberries around the top edge of the cake.
- Place the strawberries as close together or as far apart as you’d like.
- If you’re piping the stars, make them wider than the strawberries.
- Alternatively, slice the strawberries in half, then place them cut-side-down onto the frosting.
How long will strawberries last on a cake?
The cake needs refrigeration because it contains whipped cream and cut strawberries. It will last for about 1 to 2 days.
How do you make a box cake taste like a bakery cake?
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
How do I make a cake more moist?
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour.
- Add Sour Cream.
- Room Temperature Butter / Don’t Over-Cream.
- Add a Touch of Baking Powder or Baking Soda.
- Add Oil.
- Don’t Over-Mix.
- Don’t Over-Bake.
- Brush With Simple Syrup/Other Liquid.
What is a secret ingredient to moisten cakes?
Olive oil in the batter is the secret to a moist, tender cake with lots of character.
How to make strawberry filling for cake?
How to make moist strawberry cake?
Can I add Strawberry Jello to cake mix?
Add the heavy cream, powdered sugar, and strawberry jello powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Strawberry cake with strawberry buttercream made from fresh strawberries!
Is it possible to make a strawberry cake using fresh strawberries and no Jell-O?Yes, it is doable, and it is really wonderful!The idea is to incorporate a fresh strawberry reduction into your cake batter and then use the remaining reduction into your buttercream icing for a fresh strawberry cake recipe that tastes just like real strawberries!It is estimated that there are roughly one TRILLION recipes for strawberry cake on Pinterest, if you have recently visited the site.
- I tried a handful from some well-known sites that I assumed would produce without fail, and wow, was I disappointed.
- The majority of the recipes called for the use of either Jell-O for the strawberry taste or a packaged mix.
- It was all I wanted: a simple scratch recipe prepared with genuine strawberries!
- ″silently weeps tears of agony″ Isn’t that a little too much to hope for?
Now, I am by no means the finest baker on the planet, but I do like a good challenge, so I set myself the goal of making a very nice strawberry cake to see if I could pull it off.I established two ground rules for myself.Genuine strawberries were required, and the flavoring had to taste exactly like genuine strawberries, even if it was just in the cake.
Can you make a fresh strawberry cake without Jell-O?
Don’t get me wrong: I’m not a hater.Jell-O is one of my favorite desserts, but I don’t like it in my cakes.Gelatin is not something I would think of adding to my cake to make the texture light and fluffy, but rather sticky and thick, which is exactly what I wanted.The fact that a strawberry cake prepared with Jell-O tastes like fake strawberries is, in my opinion, the worst part about it.
- In jolly ranchers, they’re very good, but not so much in my cake.
- Consequently, one of my particular objectives was to create a strawberry cake that did not use gelatin.
Fresh strawberry cake tests and fails
As a result, I started experimenting with my own strawberry cake recipes.I’ve never spent so much time and effort on a single dish before.After a slew of futile efforts, I was on the verge of giving up.This is most likely considerably more information about strawberry cake than you ever needed to know about the dessert.
- Some of the things I tried to produce a successful strawberry cake using fresh strawberries are listed below.
Can you just add fresh strawberries to vanilla cake to make a strawberry cake?
Have you ever seen a baking video in which the participants just slice up fresh strawberries and fold them into the cake mix, claiming that the result is delectable?I’m sorry, but that’s a complete and utter fabrication.When strawberries are cooked, they not only lose their strawberry flavor, but they also become a strange and melancholy grey hue, which is hard to describe.There are really pockets of decaying fruit in the cake batter, which is what it appears to be.
- This does NOT seem tasty at all!
- Fresh strawberries were cut up and the liquids squeezed off of them were used in my first trial run.
- I mixed in the chopped strawberries into the batter and the juice from the strawberries into the milk.
- Because I was subtracting the same quantity of milk as I had added to the juice, I was not adding any extra liquid to my batter.
I lowered the sugar by 1 ounce to accommodate for any sugar that may have been present in the strawberries.I was very convinced this was not going to work, but I wanted to double-check just in case.This cake turned out to be really moist, rich, and brown, just as I had anticipated.This was not the lovely strawberry cake that I had in mind.
Freeze-Dried Strawberry Cake Test
I opted to utilize freeze-dried strawberries for this particular experiment.Although they are not as simple to come by as fresh produce, most stores stock them.They are also not inexpensive.I paid around $4 for a 1.7oz bag.
- I ended up using the entire bag.
- With the use of a spice grinder, I crushed up my strawberries and strained out any large bits before mixing the powdered strawberries into the dry ingredients.
- I had a hunch that this cake might benefit from some additional moisture, so I increased the amount of liquid and added a small amount of vegetable oil.
- In addition, I used a small amount of pink and red food coloring to balance off the brown.
This cake was very delicious!The crumb was excellent, and the flavor was a really bright, tangy strawberry flavor that was a great winner in my book!However, I was still on the lookout for a recipe that used REAL strawberries.I made the decision to do one more experiment.
Fresh strawberry cake made with a strawberry reduction
In prior experiments, I had attempted to use a strawberry reduction, but the texture remained quite sticky.This time I attempted to reduce the liquids even further in order to get a fairly thick reduction.I also used some lemon zest to bring up the sharpness of the strawberry taste even more.Strawberry emulsion was used for strawberry extract in this recipe as well (not necessary but helps with color and flavor).
- A couple of drops of electric pink food coloring were added to achieve the pink tint I was aiming for as well.
- As a result, what happened?
- A very moist and delicate strawberry cake that tasted EXACTLY like fresh strawberries was created.
- I’m not kidding when I say that I yelled with delight as I sliced into this cake!
The crumb was just perfect!The taste is out of this world!I very much sprinted around the house, demanding my daughter, husband, and helper to all sample the cake right away as soon as they came into the home.I wanted to be sure I wasn’t just going insane and that I wasn’t.That this was the genuine article!
There were rave reviews all over the place!*self-congratulatory high-five*
How to make a strawberry reduction
- In a medium saucepan, combine the strawberries and sugar until well combined. If they are frozen, you must first thaw them. Remove the tops if they are still fresh and slice them into bits. If you like a smooth reduction, you may use an immersion blender to achieve it.
- Bring the mixture to a boil, then decrease the heat to a low setting and let it to simmer. Stir occasionally to keep the mixture from burning.
- Once the strawberry reduction has thickened to the consistency of tomato paste, you’re ready to go!
- Combine the lemon zest, lemon juice, and salt
- set aside.
- Allow the strawberry reduction to cool completely before adding it to the cake batter. I put half of it in the batter and half of it in the icing.
How to make your strawberry layer cake
If you want further information on how to frost and fill a cake, please see my lesson on how to bake your first cake.
- When stacking your cakes, make sure they are cooled or even partially frozen to make them simpler to handle. If desired, trim away the brown edges and tips of the berries.
- Preparing your buttercream and folding in the remaining strawberry reduction will result in a fresh and delicious strawberry frosting.
- Place the first layer of strawberry cake on the baking sheet and then cover with a liberal coating of frosting. Make an effort to keep it level.
- Place the next layer of cake on top of the previous layer, and continue the process with the remaining layers.
- Prepare your strawberry buttercream by covering the entire cake with a thin coating and placing it in the refrigerator for 20 minutes or until the icing is set. This is referred to as the crumb coat.
- Decorate the cake with a final layer of buttercream once it has been frosted. This cake should be kept refrigerated until it is ready to be served. Wait at least 2 hours before serving the cake so that it may reach room temperature. Cake that is served cold does not taste very delicious!
I hope you appreciate this dish as much as I do! If you prepare this recipe, please include a link to it so that I can see what you come up with!
Cake Batter and Frosting Calculator
Choose an option from the drop-down menu to determine how much batter or frosting you’ll need.If you want to vary the amount of food the dish creates, you may use the serves slider on the recipe card.Select the type of pan you want.Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan)
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Fresh Strawberry Cake With Strawberry Buttercream Recipe
In order to make this fresh strawberry cake, we used FRESH strawberry reduction.The cake is sweet and soft, and it has a lovely pink tint to it.This is the ideal dessert for summer!This recipe creates three 8″x2″ cake rounds that are topped with strawberry buttercream and filled with strawberry preserves.
- Never Miss A Cake With This Print Rate Preparation time: 20 minutes Preparation time: 50 minutes Time allotted: 1 hour and 10 minutes This recipe makes 24 servings.
- Calories: 603 calories per serving
Ingredients
Fresh Strawberry Cake Ingredients
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces(226 g) unsalted butter room temperature
- 10 ounces(284 g) granulated sugar
- 1 teaspoonvanilla extract
- 1/2 teaspoon lemon extract
- 1 1/2 teaspoon strawberry emulsion or extract, I use LorAnn oils bakery emulsion
- 1 teaspoon lemon zest
- 1 Tablespoonlemon juice fresh
Strawberry Reduction
- Fresh or frozen strawberries, thawed
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 sprinkle salt
- 4 ounces (113 g) optional sugar
Easy Strawberry Buttercream Frosting
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces (113 g) pasteurized egg whites
- 16 ounces (454 g) unsalted butter room temperature
- 16 ounces (454 g) powdered sugar
Equipment
- Food Scale
- Three 8″x2″ round cake pans
- Wire rack
- Stand mixer with whisk and paddle attachments (or a hand mixer)
Instructions
Strawberry Reduction Instructions
- I recommend that you do this reduction the day before you want to bake your cake.
- In a medium-sized pot, combine fresh or thawed frozen strawberries and bring to a boil. Optional: If you prefer a smoother texture to your strawberry reduction, you may use an immersion blender to mix the strawberries.
- Heat on medium-high until sugar (if preferred), lemon zest, lemon juice, and salt have been incorporated. It’s important to stir occasionally to avoid scorching.
- Once the mixture begins to bubble, reduce the heat to medium-low and continue to cook, stirring occasionally, until the berries begin to break up and the liquid has reduced by approximately half. It will take around 20 minutes to complete this task. If your combination has been reduced by half but is still watery, continue to heat until all of the liquid has been removed from it.
- Stir the mixture every few minutes to keep it from burning. After you’ve finished, you should have around 2 cups of thick strawberry reduction that looks similar to tomato sauce. Transfer to another container and set aside to cool before using.
- Some of the reduction will be used in the cake batter, some will be used in the icing, and the remainder will be used to fill between the cake layers to provide more moisture. Leftover reduction may be kept refrigerated for up to one week or frozen for up to six months.
Strawberry Cake Instructions
- NOTE: It is critical that all of the room temperature components listed above are at room temperature rather than chilly or hot.
- To ensure that the strawberry reduction is at room temperature before baking the cake, remove it from the refrigerator 1 hour before baking the cake.
- Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius with the rack in the middle position.
- Cake goop or your favourite pan release should be used to grease three 8-inch cake pans.
- Pour the milk into a medium-sized mixing bowl and whisk in the strawberries (reduced), strawberries (emulsion), vanilla (extract), lemon (extract), lemon zest, lemon juice, and pink food coloring
- set aside.
- In a second medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt
- set aside.
- Add the room temperature butter to the bowl of your stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds, or until it is smooth and glossy.
- Gradually add the sugar and continue to beat until the mixture is frothy and nearly white, approximately 3-5 minutes more.
- Add the egg whites one at a time, beating them for 15 seconds between each addition. At this stage, your mixture should appear to be coherent. If your butter or egg whites seem curdled and cracked, this indicates that they were too cold.
- Slowly integrate approximately a third of the dry ingredients into the batter, followed immediately by about a third of the milk mixture. Continue to mix until the components are nearly completely absorbed into the batter on low speed. Two more times, go through the process. When the batter looks to be well incorporated, turn off the mixer and scrape the sides of the bowl with a rubber spatula until the batter is smooth. If it has the appearance of ice cream, you did it correctly.
- Divide the batter evenly between the pans that have been prepared. Using a rubber spatula, smooth the tops of the cakes.
- Bake cakes at 350oF/176oC for 30-35 minutes, or until they feel firm in the center and a toothpick inserted into the center comes out clean or with only a few crumbs on it.
- Place the pans on top of a wire rack and let aside for 10 minutes to cool completely. After that, turn the cakes out onto cooling racks to cool fully.
- Once the cake has cooled, wrap each layer in plastic wrap and place it in the refrigerator or freezer until you are ready to assemble it.
Buttercream Instructions
- In the bowl of a stand mixer, combine the egg whites and powdered sugar. Attach the whisk and combine the contents on low speed for 5 minutes, then increase the speed to high for another 5 minutes.
- In the bowl of your stand mixer, combine pasteurized egg whites and powdered sugar until well combined. Using the whisk attachment, mix the ingredients on low speed for 5 minutes, then increase the speed to high for another 5 minutes.
- In a separate bowl, combine your softened butter in pieces and whisk on high for 8-10 minutes, or until it is very white, light, and glossy. It is typical for the mixture to appear curdled and yellow at first. Continue beating
- gradually introduce the strawberry reduction, vanilla extract, and salt, continuing to whisk until fully combined.
- Make the buttercream smooth and air bubble-free by switching to the paddle attachment and mixing on low for 15-20 minutes.
Decorating the cake
- Lay out the first layer of the Strawberry Cake onto a cake plate or cake board and set aside. Trim the dome of the cake with a sharp knife if necessary to make the top of the cake flat.
- Using a very thin coating of your cooled reduction, apply it over the sliced surface of the wood. This aids in the absorption of moisture into the cake as well as the addition of strawberry taste.
- Add a layer of strawberry buttercream (I aim for approximately 1/4″) on top of the cake. Flatten it out with your offset spatula until it’s completely flat.
- Make a border around the exterior of your cake with the remaining buttercream and garnish with fresh strawberries if desired.
Notes
Cake Notes:
- As a precaution, make sure that all of your components (egg whites, milk, butter, reduction) are at room temperature or slightly warm to avoid your batter curdling.
- If you want to have the highest chance of success, weigh your ingredients on a food scale. It is possible that converting this recipe to cups will result in failure. If you want more details, check out my blog post on how to use a scale
- Americolor electric pink food coloring is what I use to achieve my stunning pink coloration. Adding it may appear to be a kind of cheating, but if you don’t, the color from the strawberries will bake away and your cake will become gray.
- To make this, I’m using my Bosch Universal Plus mixer, but you could also use any other KitchenAid stand mixer or a hand mixer instead.
- It is necessary to use egg WHITES for this recipe since the yellow color of the egg might cause the inside of your cake to become peach.
- I prefer to use LorAnn oil’s strawberry bakery emulsion for this recipe, but you may also use strawberry extract.
Reduction Notes:
- It is important to extract as much juice out of your strawberries as possible without burning them when you are doing your reduction! The mixture should have the consistency of thick tomato sauce and should have been reduced by half
- you will use part of the reduction in the cake batter, some in the icing, and the remainder in the filling between the cake layers to provide extra moisture to the cake. Leftover reduction may be kept refrigerated for up to one week or frozen for up to six months in advance.
Notes about the Strawberry Buttercream:
- To begin, check to see that the frosting is light and white before pouring in the puree. If your buttercream still tastes like butter, continue beating it until it tastes like sweet ice cream. If your buttercream appears curdled, it’s because it’s been left out in the cold. Remove 1/2 cup of buttercream from the refrigerator and microwave it until it’s just just melted, about 30 seconds. Approximately 10-15 seconds. Mix until the buttercream is creamy after you’ve added it back in.
Nutrition
Serving size: 1 serving |Calories: 603 kcal per serving (30 percent ) |63 grams of carbohydrates (21 percent ) |3 g of protein (6 percent ) |
- Total fat: 39 g (60 percent ) 25g of Saturated Fatty Acids (120 percent ) |
- Cholesterol: 102 milligrams (34 percent ) |
- Sodium: 222 milligrams (9 percent ) |
- Potassium: 89 milligrams (3 percent ) |
1 gram of fiber (4 percent ) |50 g of sugar (56 percent ) |Vitamin A: 1190 International Units (IU) (24 percent ) |Vitamin C (2.9 milligrams) (4 percent ) |Calcium: 37 milligrams (4 percent ) |
Iron: 0.8 milligrams (4 percent )
EASY FRESH STRAWBERRY CAKE (+Video)
Simple fresh strawberry cake made using a boxed cake mix, strawberry jelly, fresh strawberries, and cream cheese icing is served for dessert.
FRESH STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Strawberry Jell-O, fresh strawberries, and a sweetened cream cheese icing are all used in this delicious Easy Fresh Strawberry Cake recipe. It’s a wonderfully simple way to make use of all of those freshly harvested strawberries you’ve been saving. Cake mixes make it simple, but using fresh strawberries and cream cheese frosting gives it a handmade flavor that is hard to beat.
TIPS FOR MAKING THIS STRAWBERRY CAKE:
- For this dish, I’m using my favorite Fresh Strawberry Cake recipe, which I’ve shared previously. It’s an old favorite of mine that has never let me down. Instead of using a strawberry cake mix, I’m using a vanilla cake mix and adding strawberry jell-o to it instead. This gives the cake a bit more flavor and prevents it from tasting like a boxed cake mix
- I’m also using my go-to cream cheese frosting recipe, which I use for my RED VELVET CHEESECAKE CAKE as well as other desserts. It is, without a doubt, the ideal icing for this cake! However, if you like, you may use a store-bought canned frosting instead
- frozen strawberries can also be used instead of fresh. Simply make certain that they are unsweetened and completely thawed before using them.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- A vanilla cake mix, a strawberry gelatin mix (Jell-O), eggs, vegetable oil, water, fresh strawberries, cream cheese, butter, powdered sugar, vanilla essence, milk
HOW TO MAKE FRESH STRAWBERRY CAKE:
Preheat the oven to 350 degrees Fahrenheit.Nonstick cooking spray should be used to coat a 9×13 baking dish.You all know how much I enjoy this particular variety with flour in it.Perfect for use in the kitchen.
- Wash and carefully dry your strawberries with a paper towel after giving them a good rinse.
- Remove the stems and chop the vegetables.
- Afterwards, place them in a small Ziploc bag and begin to smash them.
- I’m using the flat side of my meat tenderizer for this, but you may use any heavy item, such as a rolling pin, in place of the flat side.
This will most likely take you a minute or two to complete.Afterwards, place them in a small Ziploc bag and begin to smash them.I’m using the flat side of my meat tenderizer for this, but you may use any heavy item, such as a rolling pin, in place of the flat side.This will most likely take you a minute or two to complete.Combine the cake mix and strawberry gelatin powder in a large mixing dish.
Combine until everything is well-combined.Then add the oil, eggs, and water and mix well.Combine 1 cup of the smooshed strawberries with the rest of the ingredients and mix well.
You’ll want to gently fold those ingredients in by hand.After that, pour the batter into the baking dish.Preheat the oven to 300°F and bake for 30-33 minutes.
Due to the fact that oven timings vary, a toothpick inserted in the middle should come out clean, indicating that the dish is ready to be served.Allowing the cake to cool fully before applying the icing is recommended.If you’ve ever baked a strawberry cake, you’re probably aware that the top always gets a little brown.
- It’s nothing to be concerned about.
- It won’t matter since we’ll just cover it with icing.
- To create the frosting, combine the softened butter and softened cream cheese in a large mixing bowl.
- If you have an electric mixer, this will be much easier.
- Blend until the mixture is smooth, creamy, and lump-free.
- Then add the powdered sugar, vanilla extract, and milk and combine thoroughly.
- Blend until the mixture is smooth and creamy.
- Note: If you have any extra crushed strawberries, you could always use them to make a strawberry icing for your cake.
- Spread icing on top of the cake once it has been allowed to cool.
- After that, slice and serve.
- Any leftovers should be covered and stored in the refrigerator until use or consumption.
CRAVING MORE STRAWBERRY RECIPES? GIVE THESE A TRY!
- Strawberry MESS, Strawberry SHORTCAKE CAKE, Strawberry KOOL-AID PIE, HOT MILK SPONGE CAKE WITH STRAWBERRIES, Strawberry MUFFIN MIX WAFFLES, and Strawberry No-Bake Waffles are just a few of the desserts you can make with strawberries. STRAWBERRY ANGEL DESSERT
- BANANA CAKE WITH VANILLA FROSTING
- STRAWBERRY JELL-O POKE CUPCAKES
- STRAWBERRY PRETZEL DESSERT
- BANANA CAKE WITH VANILLA FROSTING
- BANANA CAKE WITH VANILLA FROSTING
- BANANA CAKE WITH VANILLA FROSTING
- BANANA CAKE WITH VANILLA FR
For the cake:
- 1 box vanilla cake mix (or white or yellow cake mix)
- 1 box chocolate cake mix
- Jell-O strawberry gelatin mix (about 3 ounce box)
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
- 4 eggs
- 1 cup vegetable oil
- 14 cup water
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
For the frosting:
- Softened 12 pound cream cheese (4 ounces)
- 1 pound butter (13 cup)
- 2 cups powdered sugar
- 1 teaspoon vanilla essence
- 1 tablespoon milk
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Nonstick cooking spray should be sprayed onto a 9 x 13 baking dish.
- After giving the strawberries a thorough washing, gently pat them dry with a paper towel.
- Remove the stems and dice the vegetables.
- Place the strawberries in a plastic Ziploc bag and begin smashing them with a rolling pin or other heavy item to make a paste. This will most likely take you a minute or two to complete
- Combine the cake mix and strawberry gelatin powder in a large mixing dish.
- Combine until everything is well-combined.
- Then add the oil, eggs, and water and mix well.
- 1 cup of the smushed strawberries should be added after that has been well mixed.
- You’ll want to gently whisk those into the mixture by hand.
- Then pour the batter into the baking dish that has been prepared.
- Bake for approximately 30 to 33 minutes.
- Due to the fact that oven timings vary, a toothpick inserted in the middle should come out clean, indicating that the dish is ready to serve.
- Allowing the cake to cool fully before applying the icing is recommended.
For the frosting:
- With an electric mixer, beat together butter and cream cheese until light and fluffy, about 3 minutes.
- Blend until the mixture is smooth and creamy, and there are no lumps.
- Then add the powdered sugar, vanilla extract, and milk and combine thoroughly.
- Blend until the mixture is smooth and creamy.
- Spread icing on top of the cake once it has been allowed to cool. Cut into slices and serve
Any leftovers should be covered and stored in the refrigerator until use or consumption.391 calories |65 grams of carbohydrates |4 grams of protein |
- 12 grams of fat |
- 7 grams of saturated fat |
- 78 milligrams of cholesterol |
- 444 milligrams of sodium |
113 milligrams of potassium |1 gram of fiber |46 grams of sugar Notice Regarding Nutrition The original publication date was February 2013.In May 2020, the information was updated and republished.Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.
I like to refer to the recipes on this site as ″recipes for the time-pressed chef″ (you know who you are).Putting a delicious supper on the table is still possible if you use a few shortcuts to assist you along the way.I hope you’ll find plenty of dishes that you’ll enjoy and that will become family favorites as a result of your visit.
More information may be found here.
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Fresh Strawberry Cupcakes
Deliciously soft and delicate, these Fresh Strawberry Cupcakes are sure to become a family favorite! In the cupcakes, there are chunks of chopped strawberry, and they are covered with strawberry buttercream! Exceptionally tasty and ideal for the spring and summer months!
Fresh Strawberry Cupcakes
I have a plethora of strawberry-based sweets on this website, and there is surely no shortage of strawberry cake and cupcake varieties.What I like about them, though, is that they are really straightforward, consisting of a one-bowl vanilla cupcake foundation with bits of strawberries incorporated into the batter for flavor.The pieces of strawberries provide a lot of strawberry flavor to the cake, which is then covered with a delightful strawberry buttercream to finish it off.These cupcakes are light and delicious, yet they are packed with flavor.
- I’m head over heels in love!
- The second time that this recipe has been changed is really the first time that it has been updated.
- The original version of this piece was published back in 2012, when I initially launched this site.
- Then, in 2014, it was brought up to date.
And now it’s being modified once more, with the exception that the recipe is essentially the same as before.There are a few minor tweaks to the cupcake recipe that will result in a smoother batter that is simpler to assemble, as well as a bit more chopped strawberry.The strawberry buttercream, on the other hand, is now made using a decreased strawberry puree rather than simply a standard strawberry puree, in order to provide you with that more strawberry flavor.However, the general appearance of the cupcake remains the same.Despite the fact that it is around 7 years old, it is still tasty and just as delightful now as it was when I first served it.
It’s fantastic!
Recipe Ingredients
For the Strawberry Cupcakes
- This cupcake’s texture is enhanced by the use of all-purpose flour, baking powder, and baking soda
- this combination produces the best results.
- Salt is used to enhance taste.
- Because this recipe does not cream the butter, unsalted and melted butter should be used.
- Sugar, Vanilla Extract, and a pinch of salt
- EGG SIZES: Extra-large eggs
- To make the batter thick enough so that the strawberries do not all sink to the bottom of the cupcakes, add a tablespoon of sour cream.
- A cup and a half of chopped strawberries for cupcakes that are bursting with flavor
- Milk
- Chopped Strawberries
For the Strawberry Buttercream
- Fresh strawberries (about 1 1/2 cups cut strawberries, measured after chopping):
- Salt your own buttercream instead of using salted butter to control the quantity of salt it contains. Ideally, the butter should be at room temperature.
- Powdered sugar is used to provide volume and thickness to baked goods.
- Vanilla Extract is used for flavoring.
- Seasoning with salt to taste
How to Make Fresh Strawberry Cupcakes
This recipe for cupcakes is really simple to create. I absolutely adore the fact that they just need one bowl for the cupcake batter! Because there is no creaming involved, these cupcakes are really quick to make in comparison to my other cupcake recipes.
Make the Strawberry Cupcakes
- Preparing for Baking entails the following steps: Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners before beginning.
- Dry ingredients should be combined as follows: In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined
- set aside.
- To make the butter, sugar, and vanilla, combine them as follows: In a large mixing basin, whisk together the melted butter, sugar, and vanilla extract until thoroughly blended
- set aside.
- Toss in the eggs, sour cream, and milk: In a separate bowl, whisk together the eggs, sour cream, and milk until well combined after each addition. Adding them one at a time guarantees that they are evenly distributed and that you do not end up with a lumpy batter.
- Combine Dry Ingredients: Add the dry ones to the wet ingredients and whisk until well incorporated, but do not overmix. To make moist and smooth cupcakes, make sure the mixture is uniformly blended and smooth, but don’t overwork it or you’ll wind up with difficult cupcakes.
- Strawberries are gently folded in: Gently fold in the chopped strawberries. You don’t want to overwork your strawberries or overmix the batter
- instead, keep it simple.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean
- fill the cupcake liners slightly more than half full.
Make the Strawberry Buttercream
- Prepare the strawberry reduction: By using a strawberry reduction, you may double the amount of strawberry flavor in your dish. To prepare it, you’ll purée your strawberries and then reduce them by half in a saucepan. So, once you’ve pureed your strawberries, you should have around 3/4 cup of puree leftover. Place the puree in a small saucepan and heat over medium heat until it is thickened. Stir constantly so that the mixture does not burn as it comes to a slow boil, approximately 10-15 minutes, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. Pour the puree into a measuring cup to use as a measuring cup. More than 6 tablespoons (between 1/4 and 1/2 cup) should be added back to the pan and the cooking should be resumed. When it’s finished, set it aside to cool.
- Cream the Butter: Place the butter in a large mixing bowl and cream it until it is creamy.
- Carefully add approximately one-half of the powdered sugar and thoroughly blend until smooth and well-combined.
- Add the Strawberry Reduction, Vanilla, and Salt: To the frosting, add 4 tablespoons of the strawberry reduction, the vanilla extract, and the salt and mix until thoroughly blended.
- Add the remaining powdered sugar and blend until smooth.
- Pour in extra strawberry reduction if necessary to achieve the desired consistency and flavor, and set aside.
Assemble the Cupcakes
- To pipe the frosting, start at the bottom of the cupcakes and work your way up. I used Ateco tip 844 for this project.
- Garnish: If preferred, garnish with a half-smashed strawberry.
More Great Strawberry Recipes
Cupcakes with Strawberries and Cream No-Bake Strawberry Cake Recipe (no baking required) Strawberry Cheesecake is a dessert that is made using strawberries. Cupcakes with a Chocolate Glazed Strawberry Filling Cheesecake with Strawberries and Cream is a delicious dessert. Recipe for Strawberry Crunchy Layer Cake with Print
Fresh Strawberry Cupcakes
- Lindsay is the author of this piece.
- Approximately 1 hour 20 minutes in total, including prep and cooking. Yields 14-16 cupcakes.
- Dessert is a category.
- Using the oven, prepare a dish of American cuisine.
Description
Deliciously soft and delicate, these Fresh Strawberry Cupcakes are sure to become a family favorite! In the cupcakes, there are chunks of chopped strawberry, and they are covered with strawberry buttercream! Exceptionally tasty and ideal for the spring and summer months!
Ingredients
CUPCAKES
- 3/4 cup (168g) unsalted butter, heated
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 big eggs
- 1/2 cup (115g) sour cream
- 1/4 cup plus 2 tbsp milk
- 1 1/2 cups (200g) chopped strawberries
FROSTING
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 teaspoon vanilla extract
- a pinch or two of salt
- 1 1/2 cups (200g) chopped strawberries
- Strawberries, for use in arrangements
Instructions
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a muffin pan with cupcake liners.
- In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined
- set aside.
- In a large mixing basin, whisk together the melted butter, sugar, and vanilla extract until thoroughly blended
- set aside.
- Add the eggs and whisk together until everything is properly mixed.
- In a separate bowl, mix together the sour cream until completely incorporated.
- In a separate bowl, mix together the milk until completely incorporated.
- Add the dry ingredients to the wet ones and whisk until well blended, but do not overmix.
- Fold in the diced strawberries until well combined.
- In a muffin pan, fill the cupcake liners little more than halfway with batter and bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean
- After removing the cupcakes from the oven, lay them on a cooling rack to cool
- Prepare the strawberry reduction first, then proceed to make the strawberry buttercream. Puree the strawberries in a food processor or blender until they are smooth and creamy. There should be around 3/4 cup of purée.
- Place the puree in a small saucepan and heat over medium heat until it is thickened. Stir constantly so that the mixture does not burn as it comes to a slow boil, approximately 10-15 minutes, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. Pour the puree into a measuring cup to use as a measuring cup. More than 6 tablespoons (between 1/4 and 1/2 cup) should be returned to the pan and cooked further
- As soon as the puree has thickened and decreased in volume, pour it into a large measuring cup and set aside until it is at least room temperature. If you like, you may prepare this strawberry combination ahead of time and preserve it in the refrigerator.
- In a large mixing bowl, cream together the butter and sugar until creamy
- Carefully fold in approximately half of the powdered sugar until the mixture is smooth and well mixed
- To make the frosting, combine 4 tablespoons of the strawberry reduction, the vanilla extract, and the salt in a mixing bowl until thoroughly blended.
- Mix in the remaining powdered sugar until it is completely smooth. Increase the amount of strawberry reduction you use until you get the desired consistency and flavor.
- Using a pastry bag, pipe the frosting onto the cupcakes. Ateco tip 844 was the one I used. As an optional finishing touch, garnish with a strawberry half.
- Cupcakes keep best in the refrigerator for 2-3 days if they are kept tightly covered. Keep the dish at room temperature.
Nutrition
- 1 Cupcake
- 275 calories
- 26.3 grams of sugar
- 100.8 milligrams of sodium
- 15.1 grams of fat
- 34.1 grams of carbohydrates
- 2 grams of protein
- 42.6 milligrams of cholesterol
Strawberry cupcakes, strawberry cupcakes recipe, strawberry cake recipe, strawberry frosting, strawberry buttercream frosting, strawberry dessert recipe, cupcakes from scratch are some of the keywords to look for. Enjoy! It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.
Looking for a sweet treat this holiday season to add to your baking list? Strawberry Cake Mix Cookies with Strawberry Lemon Glaze are crazy delicious!
Easily prepare a sweet and flavorful homemade baked treat with this recipe for Strawberry Cake Mix Cookies with Strawberry Lemon Glaze. The flavor combination of strawberry with lemon is a match made in heaven.
When you want to make a sweet baked treat different from what you’re used to preparing, try these easy Strawberry Cake Mix Cookies with Strawberry Lemon Glaze. Using cake mix to prepare cookies is nothing new, but it’s a simple and straightforward process that you can appreciate when you’re dealing with limited time and still want to make something fresh and delicious. In addition, this recipe is unique because it combines two incredible flavors, strawberry, and lemon, to bring a sweet and zesty taste to your mouth with each bite you take.
Why You’ll Love the Strawberry Cake Mix Cookies
These cookies may sound complicated to make, but they’re not. You can use simple ingredients to prepare them!
The Strawberry Cake Mix Cookies with Strawberry Lemon Glaze have such an incredibly sweet and delicious taste, making them perfect for all occasions!
You can customize these cookies to your liking, adding some of your favorite extras to them.
Ingredients Needed for Strawberry Cake Mix Cookies
Before you get started, be sure to have the following ingredients at home:
Strawberry Cake Mix – Find a box of strawberry cake mix at your local grocery store to make these cookies.
Vanilla Extract – Enhance the taste of your cookies with a bit of vanilla extract.
Canola Oil – If you don’t have canola oil, feel free to replace it with vegetable oil in this recipe.
Powdered Sugar – Use the powdered sugar to prepare the sweet lemon glaze for these incredible cookies.
Lemon Juice – You’ll only need a tablespoon of lemon juice to add to your powdered sugar mix for extra flavor.
In addition to these ingredients, you’re going to need two eggs and chopped strawberries. It’s that simple.
Variations of the Strawberry Cake Mix Cookies
If you don’t like lemon, don’t worry. You can use water instead of lemon juice to create a sweet glaze for your cookies. You can also use a bit of cocoa powder with powdered sugar to create a sweet chocolate glaze for your cookies.
Don’t like strawberries? It’s not a problem. Instead of using strawberry cake mix, try using a different type, such as vanilla or chocolate. Choose a flavor that you like best when making your cookies.
FAQS for Cookies with Cake Mixes-
Which brand of cake mix do I need for this recipe?
You can use any brand of boxed strawberry cake mix. If you’re not sure which one to choose, Betty Crocker is ALWAYS a good choice. Some other good options include Pillsbury and Duncan Hines, but feel free to use a generic version of the strawberry cake mix, too!
Do I need to use fresh strawberries for the recipe? It’s always a good idea to use fresh strawberries that you’ve chopped into small pieces for these cookies. However, if you’re planning to use frozen strawberries, be sure to defrost them, remove excess water with a paper towel, and then chop.
How long will it take to make the cookies? It typically takes 30 minutes to prepare the Strawberry Cake Mix Cookies with Strawberry Lemon Glaze, including 10 minutes for preparing, 10 minutes for baking, and an additional 10 minutes for cooling and adding your glaze on top.
Can I add extra ingredients to these cookies? Yes, you can customize these cookies by adding extra ingredients, such as mini white chocolate chips or even chopped nuts. Use what you’d like and feel free to experiment with some of your favorite ingredients.
How many cookies does this recipe make? If you follow the recipe to a T, you’ll end up with 23 cookies to enjoy and share with loved ones, which is nearly two dozen cookies!
Tips for Making Strawberry Cake Mix Cookies
Add extra powdered sugar to your glaze if it’s not thick enough. The powdered sugar will help you get it to the preferred consistency.
If you don’t have lemon juice in the fridge, feel free to use the fresh juice of a lemon when you’re preparing the strawberry lemon glaze that goes on top of these cookies.
- Cookies made using strawberry cake mix and drizzled with strawberry lemon glaze This recipe makes 23 cookies from the listed ingredients.
- Ingredients: 1-1/2-pound box of strawberry cake mix (I used Betty Crocker’s recipe)
- The following ingredients: 2 eggs
- 1/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla essence
- Strawberry Lemon Glaze is a delicious dessert. Ingredients 3/3 cup strawberries (chopped)
- 1 tablespoon lemon juice or water
- 2 cups powdered sugar or confectioners sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add the strawberry cake mix, eggs, oil, and vanilla extract and thoroughly mix them all together until smooth (you can use a fork or a hand mixer).
- Prepare a baking sheet by lining it with parchment paper and scooping out 1 tablespoon cookie dough balls using a cookie scoop, spacing them approximately 2 inches apart on the sheet.
- Bake for 10 minutes, or until the edges of the pie are beginning to brown. Don’t overbake the cake.
- Remove the cookies from the oven and set them aside on a baking sheet to cool while you prepare the glaze.
- To prepare the glaze, combine the strawberries and lemon juice in a food processor or blender until well combined.
- To make the glaze, combine the strawberry mixture with the powdered sugar and whisk until smooth (if the glaze is too thin, add more powdered sugar). Pour in additional lemon juice or water if the mixture is too thick.
- Transfer the cookies to a cooling rack and drizzle the glaze over the tops of the cookies.
- Sprinkle with powdered sugar (optional) once the cake has cooled.
- ENJOY!
- Notes: If you don’t want to make the glaze, you can simply sprinkle the cookies with powdered sugar once they’ve cooled. For the glaze, you may either purée the strawberries or leave them in pieces.
Fresh Strawberry Cake
This strawberry cake is one of the easiest and most delicious cakes you’ll ever cook, thanks to the abundance of fresh strawberries it contains.Karen Tannenbaum, a longtime reader, ardent baker, and all-around nice person, shared her strawberry cake recipe with me and I was delighted to get it.Karen characterized a supper she prepared, which culminated in this dessert, as ″exactly like a night in heaven″ in an email she wrote to me.I’d made up my mind.
- Several days later, I had the cake baked and ready to go into the oven.
- To my delight, it turned out to be one of the easiest, prettiest, and most delicious cakes I’d ever prepared.
- There’s something special about this cake in that it’s produced with only a few ingredients and can be baked in under 15 minutes.
- Also useful for using leftover strawberries or salvaging berries that are less than ideal, this recipe stores nicely for several days in the refrigerator.
The recipe was first published in Martha Stewart Living in June 2005, however it has been somewhat tweaked since then.
Ingredients For Strawberry Cake
How To Make Strawberry Cake
To begin, combine the dry ingredients in a large mixing basin until well combined.Set aside after whisking everything together.Combine the butter and sugar in a mixing bowl until light and creamy.Combine the egg and vanilla extract.
- To blend, beat the ingredients together.
- Toss in a small amount of the flour.
- Mix until everything is well-combined, then add some of the milk.
- Add the remaining flour and milk in alternate additions, mixing until smooth.
The batter will be rather thick when finished.The batter should be transferred to a buttered 9-inch deep dish pie pan (or a 9-inch cake pan) and smoothed with a spatula.Place the strawberry halves on top of the batter and press down gently.Then, using the remaining sugar, sprinkle it over top.It’s tempting to leave off the sugar, but it helps to balance the sharpness of the berries and create a beautifully crunchy crust on the top of the cake.
Bake for 10 minutes at 350°F, then decrease the heat to 325°F and continue to bake for another hour or longer.Allow the strawberry cake to cool on a cooling rack.Warm or at room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream, are both acceptable serving options.
More Recipes You Might Like
- Strawberry Shortcake, Strawberry Rhubarb Crisp, Strawberry Muffins, Late Summer Plum Cake, and Plum Galette are some of the desserts you may make using strawberries.
Fresh Strawberry Cake
This strawberry cake is one of the easiest and most delicious cakes you’ll ever cook, thanks to the abundance of fresh strawberries it contains.
Ingredients
- The flour, spooned into the measuring cup and smoothed off
- 12 cups all-purpose flour
- 12 teaspoons baking powder
- 12 teaspoons salt
- 112 teaspoons flour
- Unsalted butter, softened (6 tablespoons), plus more butter for coating the pan
- 1 cup plus 2 teaspoons sugar, divided
- 1 cup plus 2 tablespoons sugar, divided
- 1 big egg
- 1 teaspoon vanilla extract
- 12 cup milk (any kind would do, as long as it is low fat)
- Strawberries (hulled and halved) weighing about 34 pounds
Instructions
- Prepare a 9-inch deep dish pie pan or 9-inch square cake pan by buttering them both. Preheat the oven to 350°F.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined. Using an electric mixer, cream the butter and 1 cup of sugar together until light and fluffy, about 3 minutes. Set aside. Add the egg and vanilla extract and mix on a moderate speed until everything is thoroughly blended. Gradually incorporate the flour mixture into the batter, alternating with the milk, and beat on low speed until the batter is smooth. (Please be aware that the batter will be thick.)
- Smooth with a spatula the batter into the prepared pan (if you’re using a square cake pan, the batter will only come approximately 3 1/4 inches up the edges of the pan, which is OK). Cut side down, arrange the strawberries on top of the batter in a way that they completely cover it (the recipe calls for around 314 pound of strawberries
- you may use more or less depending on your preference.) Sprinkle the strawberries with the remaining 2 tablespoons of sugar
- set aside.
- Baking for ten minutes, then lowering the heat to 325°F and continuing to bake for another hour or until the cake is gently yellow and a tester comes out clean. Allow the cake to cool completely in the pan on a wire rack. If desired, garnish with sweetened whipped cream or vanilla ice cream.
- It is possible to preserve the cake at room temperature for many days if it is gently wrapped.
- Freezer-Friendly It is possible to freeze the cake for up to 3 months after it has been made. After it has been allowed to cool fully, wrap it firmly with aluminum foil or freezer wrap. Before serving, allow the meat to thaw overnight on the counter.
Nutrition Information
- Per serving (10 serves)
- Powered by Per serving
- There are 241 calories in this recipe
- fat is 8 g, of which 5 g are saturated
- carbohydrates are 40 g, sugar is 25 g
- fiber is 1 g
- protein is 3 g
- sodium is 185 mg
- cholesterol is 38 mg.
This website has been developed and published only for the purpose of providing information.Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA.It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience.Edamam.com, a nutritional calculator on the internet, was used to calculate the information.
- Despite the fact that I make every effort to offer correct nutritional information, these values should only be regarded as estimations.
- A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.
- Furthermore, different online calculators produce different answers based on the dietary facts they use and the methods they use to calculate them.
- Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.
17 Beautiful Cakes to Make with Fresh Strawberries
Strawberry Cake Made From Scratch (Photo courtesy of alicia rojas) When the season provides you with gorgeous fresh strawberries, transform them into delectable desserts.When strawberries are at their optimum, make one of these lovely strawberry cake recipes.If strawberries aren’t in season when you want to make these dishes, you’ll be pleased to hear that many of them can be made using frozen strawberries as well.
Strawberry Cream Cheese Pound Cake
Strawberry Cream Cheese Pound Cake (Image courtesy of Allrecipes.com) Ashley Steele describes this recipe as ″the ideal textured pound cake,″ with an added bonus: ″It needs less sugar than usual recipes since it contains luscious fresh strawberries.″ Advertisement Advertisement
Strawberry Cream Roll
Allrecipes Magazine provided the recipe for this Strawberry Cream Roll. Fill a handmade sponge cake with whipped cream and strawberry filling, and then roll it up into a beautiful cake for your guests to enjoy.
Aunt Kate’s Strawberry Cake
″The secret to making this dish is to use fresh, delicious strawberries,″ explains Drea217, the person who submitted the recipe.″The cake itself isn’t particularly sweet, though the frosting certainly is.″The balance is just right.″ ″ data-title=″″The secret to making this dish is to use fresh, delicious strawberries,″ explains Drea217, the recipe submitter.″The cake itself isn’t particularly sweet, though the frosting certainly is.
- ″The balance is just right.″ shop image=″true″ data-shop-image=″true″ data-original-width=″1441″ data-original-height=″960″ data-high-density=″false″ data-original-width=″960″ data-crop-percentage=″67″ data-tracking-zone=″image″> ″The secret to making this dish is to use fresh, delicious strawberries,″ explains Drea217, the person who submitted the recipe.
- ″The cake itself isn’t particularly sweet, though the frosting certainly is.
- ″The balance is just right.″ ″The secret to making this dish is to use fresh, delicious strawberries,″ explains Drea217, the person who submitted the recipe.
- ″The cake itself isn’t particularly sweet, though the frosting certainly is.
″The balance is just right.″ Advertisement
Cornmeal Strawberry Cake
Strawberry Cake Made with Cornmeal ″I believe the most of the other reviews have summarized the situation rather effectively.This cake is just delicious!My only additional observation is that it also creates a delicious gluten-free cake, which I think is worth mentioning.Instead of using all-purpose flour, I used a gluten-free flour blend, and the results were great.″ —Jessica Paige, in her own words
Basil Cake with Balsamic Strawberries
847041-basil-cake-with-balsamic-strawberries-photo-by-patty-cakes Photograph courtesy of Patty Cakes You would not think that fresh herbs would go well with a white cake mix, but if you’re looking for something different to serve for dessert, it’s worth a go.In this recipe, the basil imparts a lemony taste that is a wonderful match for the fresh strawberries and balsamic vinegar syrup used in the preparation.
Strawberry Dream Cake I
An indulgent white-chocolate icing is applied to a strawberry cake that is pudding-like in texture.In the words of Francine, ″this creamy white chocolate frosting is not too sweet.″ ″Perfect with the luscious strawberry cake,″ she says.″This is a fantastic combination.″ ″ data-title=″″ data-description=″″ An indulgent white-chocolate icing is applied to a strawberry cake that is pudding-like in texture.In the words of Francine, ″this creamy white chocolate frosting is not too sweet.″ ″Perfect with the luscious strawberry cake,″ she says.
- ″This is a fantastic combination.″ shop image=″true″ data-shop-image=″true″ data-original-width=″3997″ data-original-height=&P